These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

114 related articles for article (PubMed ID: 15829657)

  • 21. The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.
    O'Mahony JA; Auty MA; McSweeney PL
    J Dairy Res; 2005 Aug; 72(3):338-48. PubMed ID: 16174366
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Chemical changes that predispose smoked Cheddar cheese to calcium lactate crystallization.
    Rajbhandari P; Patel J; Valentine E; Kindstedt PS
    J Dairy Sci; 2009 Aug; 92(8):3616-22. PubMed ID: 19620642
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Impact of autolytic, proteolytic, and nisin-producing adjunct cultures on biochemical and textural properties of cheddar cheese.
    Sallami L; Kheadr EE; Fliss I; Vuillemard JC
    J Dairy Sci; 2004 Jun; 87(6):1585-94. PubMed ID: 15453471
    [TBL] [Abstract][Full Text] [Related]  

  • 24. A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese.
    Kilcawley KN; Wilkinson MG; Fox PF
    J Dairy Sci; 2001 Jan; 84(1):66-73. PubMed ID: 11210051
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Microbial study of farmhouse ewe cheese during storage in olive oil.
    Gómez R; Vioque M; Sanchez E; Mata C; Tejada L; Fernández-Salguero J
    Acta Microbiol Immunol Hung; 2000; 47(1):53-61. PubMed ID: 10735190
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Fate of Staphylococcus aureus in cheese treated by ultrahigh pressure homogenization and high hydrostatic pressure.
    López-Pedemonte T; Brinez WJ; Roig-Sagués AX; Guamis B
    J Dairy Sci; 2006 Dec; 89(12):4536-44. PubMed ID: 17106084
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture.
    Khanal RC; Dhiman TR; Ure AL; Brennand CP; Boman RL; McMahon DJ
    J Dairy Sci; 2005 May; 88(5):1837-47. PubMed ID: 15829677
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese.
    Williams AG; Withers SE; Brechany EY; Banks JM
    J Appl Microbiol; 2006 Nov; 101(5):1062-75. PubMed ID: 17040230
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of chitosan on the rheological and sensorial characteristics of Apulia spreadable cheese.
    Gammariello D; Chillo S; Mastromatteo M; Di Giulio S; Attanasio M; Del Nobile MA
    J Dairy Sci; 2008 Nov; 91(11):4155-63. PubMed ID: 18946119
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripening.
    Upreti P; Metzger LE
    J Dairy Sci; 2007 Jan; 90(1):1-12. PubMed ID: 17183070
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Impact of whey pH at drainage on the physicochemical, sensory, and functional properties of mozzarella cheese made from buffalo milk.
    Yazici F; Akbulut C
    J Agric Food Chem; 2007 Nov; 55(24):9993-10000. PubMed ID: 17966979
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Mapping differences in consumer perception of sharp cheddar cheese in the United States.
    Drake SL; Lopetcharat K; Clark S; Kwak HS; Lee SY; Drake MA
    J Food Sci; 2009 Aug; 74(6):S276-85. PubMed ID: 19723234
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Antimicrobial effects of pepper, parsley, and dill and their roles in the microbiological quality enhancement of traditional Egyptian Kareish cheese.
    Wahba NM; Ahmed AS; Ebraheim ZZ
    Foodborne Pathog Dis; 2010 Apr; 7(4):411-8. PubMed ID: 19919287
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of oxygen-absorbing packaging on the shelf life of a liquid-based component of military operational rations.
    Gomes C; Castell-Perez ME; Chimbombi E; Barros F; Sun D; Liu JD; Sue HJ; Sherman P; Dunne P; Wright AO
    J Food Sci; 2009; 74(4):E167-76. PubMed ID: 19490321
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor.
    St-Gelais D; Lessard J; Champagne CP; Vuillemard JC
    J Dairy Sci; 2009 May; 92(5):1856-63. PubMed ID: 19389943
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Survival of Salmonella serovars introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21 °C.
    Shrestha S; Grieder JA; McMahon DJ; Nummer BA
    J Food Sci; 2011; 76(9):M616-21. PubMed ID: 22416714
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese.
    Hickey DK; Kilcawley KN; Beresford TP; Sheehan EM; Wilkinson MG
    J Dairy Res; 2007 Feb; 74(1):9-17. PubMed ID: 16987432
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Antagonistic action of Lactobacillus delbrueckii ssp. lactis RM2-5 toward spoilage organisms in cottage cheese.
    Neugebauer KA; Gilliland SE
    J Dairy Sci; 2005 Apr; 88(4):1335-41. PubMed ID: 15778300
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Short communication: Inactivation of microbial contaminants in raw milk La Serena cheese by high-pressure treatments.
    Arqués JL; Garde S; Gaya P; Medina M; Nuñez M
    J Dairy Sci; 2006 Mar; 89(3):888-91. PubMed ID: 16507682
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese: Antilisterial activity, carotenoid degradation, and sensory characteristics.
    Dos Santos Gouvea F; Walter EH; da Rocha Ferreira EH; Tiburski JH; Deliza R; de Oliveira Godoy RL; Rosenthal A
    Food Sci Technol Int; 2019 Oct; 25(7):597-607. PubMed ID: 31137971
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.